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JSIR Vol.71 [2012] >
JSIR Vol.71(12) [December 2012] >
| Title: | Physico-chemical, microbiological and sensory characteristics of egg based snack food |
| Authors: | Pawar, Deepthi P
Raj, Rathina K
Modi, V K |
| Keywords: | Liquid egg
Egg products
Crunchy bites
PDCAAS value
Carotenoid |
| Issue Date: | Dec-2012 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | A process for shelf stable, ready-to-eat nutritionally
rich egg based snack food referred to as egg crunchy bite (ECB) was developed.
The formulation contained mixing of liquid egg (~77%) with a mixture of
different binders (~23%); followed by steam cooking, dicing, drying, roasting
and seasoning. All the samples were packed in metalized polyester pouches,
stored at ambient temperature (25±2 ºC) and analyzed for quality
characteristics. The protein and total fat contents of ECB without garlic
(ECBC) was 15.48±1.04 and 25.26±1.03% respectively. The ECB with garlic (ECB-G)
showed insignificant changes (pe”0.05) in TBA and iodine value during storage.
The carotenoid stability was better (pd”0.05) in ECB-G as compared to ECB-C.
Both the product showed insignificant changes (pe”0.05) in colour
characteristics and breaking force during storage. The in-vitro digestibility
of
ECB products was of 71% of the total protein in the
sample. Sensory evaluation revealed that overall liking had positive responses
of, 84% and 79% for ECB-C and ECB-G respectively after six months storage. The
product had relatively good amounts of calcium, iron, zinc and vitamin A, thus
making it nutritionally beneficial. Yeast and moulds, E coli, and Salmonella
were not detected in both the samples throughout the storage period. |
| Page(s): | 777-787 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Source: | JSIR Vol.71(12) [December 2012]
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